Slow Cooker Beef Brisket

5 from 1 vote

Slow Cooker Beef Brisket

Easy Slow Cooker Brisket with a homemade BBQ sauce that comes out tender enough to melt in your mouth. This hands off recipe is perfect for entertaining or holiday celebrations.

Prep Time15

Cook Time9

Total Time9 15

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

slow cooker

Ingredients

4 pound brisket

Brisket Dry Rub

1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon chili powder
½ teaspoon coarse ground black pepper

BBQ Sauce

1 cup ketchup
¼ cup light brown sugar
¼ cup apple cider vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon sea salt

Instructions

Prepare the dry rub by adding the salt, garlic powder, onion powder, chili powder and coarse ground pepper to a small bowl, stir to combine.
Trim the brisket to remove any excess fat. If the brisket has a fat cap on it, remove some to where there’s no more than 1/4 inch of fat remaining.
Pat the brisket dry
Rub the brisket with the dry rub all over. Place the brisket in the slow cooker.
Prepare the BBQ sauce by adding the ketchup, light brown sugar, dijon mustard, worcestershire sauce, garlic powder, onion powder, chili powder, black pepper and sea salt in a bowl. Stir to combine.
Pour 1/2 cup of the sauce over the top of the brisket in the slow cooker and reserve the rest. Cover and store it in the refrigerator.
Cook the brisket on low for 8-10 hours until meat reaches 203 degrees F and is easily pierced with a fork.
Preheat the broiler in the oven on High.
Carefully remove the brisket from the slow cooker and place on a small baking sheet.
Brush 1/2 cup BBQ sauce over the top of the brisket and broil on high heat in the oven for 5 minutes.
Remove from the oven and let the meat rest for 10-15 minutes before slicing.
Slice the meat against the grain, paying attention as brisket can change direction depending on the type of cut you are using.
Serve with the remaining BBQ sauce.

Notes

Brisket: Unlike our Smoked Brisket recipe which uses a whole packer cut brisket, this slow cooker version uses a portion of the brisket. You can make it with either the flat or the point. The point cut is the fattier portion with the flat being more lean.

Leftovers: Store leftover brisket in a sealed container or bag in the refrigerator for up to 5 days.

Freezer: Store in freezer for up to 3 months. Thaw in the refrigerator overnight.

Reheating: Cover with foil and bake in the oven at 325 degrees F for 15 minutes or until warmed. If using a microwave wrap in a damp paper towel to help hold in moisture.

Nutrition